clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
hanger steak

Seared hanger steak with rustic charred scallion salsa

  • Author: Jess Pryles
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 2 1x



1 x Double 8 fullblood wagyu hanger steak

1 x bunch scallions (about 6)

1 tablespoon olive oil

ΒΌ cup peanuts, chopped

2 tablespoons mint leaves, roughly chopped

2 teaspoons agave nectar

1 tablespoon lime juice

1 tablespoon rice wine vinegar

Kosher salt


  1. Place a cast iron or stainless steel skillet over high heat.
  2. Prepare the scallions by cutting off the roots.
  3. Pat the hanger steak dry with a paper towel, cut into more manageable sections if necessary (I usually cut into 2-3 pieces to fit the pan). Season the pieces well on both sides with kosher salt.
  4. Place the steaks into the pan, and cook flipping every minute for about 5-7 minutes total cook time, or until the internal temperature reads 135f on a meat thermometer. Remove steaks from the pan, then rest under foil.
  5. Lay the scallions into the pan with the rendered wagyu fat, and char for a minute or two on each side until they soften and blister.
  6. Remove the scallions from the pan, roughly chop them then place in a bowl. Add the peanuts, olive oil, mint, agave, lime juice, vinegar, and a pinch of salt. Taste, and add more salt if needed.
  7. Slice hanger steak against the grain, then place the pieces onto the serving plate. Drizzle with the charred scallion salsa and serve.